Description
This Garlic Parmesan Meatloaf is a flavorful, classic comfort food combining ground beef and pork with aromatic garlic, Parmesan cheese, and herbs. It’s baked to juicy perfection, making a satisfying main dish perfect for family dinners or meal prep.
Ingredients
Scale
Meat Mixture
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1/4 cup milk
- 1/4 cup ketchup
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tsp dried oregano
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and lightly grease a loaf pan or line it with parchment paper to prevent sticking.
- Sauté aromatics: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion until translucent, about 3 minutes. Add minced garlic and cook for another minute, then remove from heat and let cool slightly.
- Combine ingredients: In a large bowl, mix together ground beef, ground pork, breadcrumbs, Parmesan cheese, sautéed onion and garlic, milk, ketchup, beaten egg, salt, black pepper, dried parsley, and oregano. Stir gently until just combined to avoid tough meatloaf.
- Shape loaf: Transfer the meat mixture into the prepared loaf pan, shaping it into a loaf and smoothing the top for even cooking.
- Bake: Place in the preheated oven and bake for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C) to ensure it is fully cooked and safe to eat.
- Rest: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes; this helps juices redistribute and makes slicing easier.
- Serve: Slice the meatloaf and serve warm. Garnish with extra parsley if desired for a fresh touch.
Notes
- Using a mix of ground beef and pork enhances flavor and texture.
- Do not overmix the meat to keep the meatloaf tender.
- Resting the meatloaf after baking allows juices to redistribute, preventing dryness.
- Ground meat should be fresh and stored properly before cooking for safety.
- Internal temperature of 160°F is critical for safe consumption of ground beef and pork.
